First Year Sem - I
Chapter Name | Recorded Lecture | Notes | Reference Books |
---|---|---|---|
|
Chapter1 | ||
Cooking techniques | |||
Food and Kitchen safety | |||
Kitchen organisation structure | |||
Fuels used in kitchen | |||
Kitchen equipments | |||
Food commodities |
Chapter Name | Recorded Lecture | Notes | Reference Books |
---|---|---|---|
Introduction to F&B service | |||
Equipment- types and usage | |||
F&B service personnel | |||
Types of service | |||
Billing methods and control methods |
Chapter Name | Recorded Lecture | Notes | Reference Books |
---|---|---|---|
Introduction to the Housekeeping department | Chapter1 | ||
Organizational framework of Housekeeping department | |||
Cleaning Organisation- Cleaning equipments and cleaning agents | Chapter3(PartI) Chapter3(PartII) |
||
Guest rooms | |||
Introduction to Tourism, hospitality and hotel industry | |||
Classification of hotels | |||
Organizational framework of Front office department | |||
Front office operations |
Chapter Name | Recorded Lecture | Notes | Reference Books |
---|---|---|---|
Introduction | |||
Management thought: A journey since inception | |||
Planning | |||
Organizing | |||
Leadership | |||
Motivation | |||
Communication | |||
Coordination | |||
Controlling |
Chapter Name | Recorded Lecture | Notes | Reference Books |
---|---|---|---|
General French | |||
Bonjour | |||
La nourriture | |||
Le Service |
First Year Sem - II
Chapter Name | Recorded Lecture | Notes | Reference Books |
---|---|---|---|
Types of meals | |||
Menu knowledge | |||
Tobacco | |||
Non alcoholic beverages | |||
Special foods | |||
Room service / In room dining service | |||
Types of meals |
Chapter Name | Recorded Lecture | Notes | Reference Books |
---|---|---|---|
Coordination of housekeeping with other departments | |||
Daily routine of the Housekeeping department | |||
Cleaning routine of Guest rooms | |||
Cleaning routine of Public area | |||
Control desk | |||
Introduction to Guest cycle | |||
Reservation | |||
Pre-arrival procedures | |||
Guest arrival | |||
Guest stay | Chapter10 |
Chapter Name | Recorded Lecture | Notes | Reference Books |
---|---|---|---|
Revision des verbs | |||
La nourriture et les boissons | |||
Termes culinaires |
Chapter Name | Recorded Lecture | Notes | Reference Books |
---|---|---|---|
Listening skills | |||
Oral Communication Skills | |||
Reading | |||
Writing | |||
Trending Hospitality Communication |
Chapter Name | Recorded Lecture | Notes | Reference Books |
---|---|---|---|
Introduction to Accounting | |||
Double Entry System of Book – keeping | |||
Journal and Ledger | |||
Special Functions Book | |||
Cash book | |||
Trial Balance | |||
Final accounts of Small Hotels and Restaurants |
Chapter Name | Recorded Lecture | Notes | Reference Books |
---|---|---|---|
Introduction to supply chain management | |||
Logistics | |||
Supply chain management | |||
Distribution management | |||
Recent issues in SCM |
Second Year Sem - III
Chapter Name | Recorded Lecture | Notes | Reference Books |
---|---|---|---|
Introduction to Bakery & Confectionery | Chapter1 | ||
Characteristics & Functions of Ingredients used in Making of Bread, Cake and Flour Pastry | Chapter2 | ||
Yeast Dough’s (Fermented Goods) | Chapter3 | ||
Cake Making | Chapter4 | ||
Flour Pastries | Chapter5 | ||
Cookies | Chapter6(2) | ||
Icing |
Chapter Name | Recorded Lecture | Notes | Reference Books |
---|---|---|---|
Business law | |||
Industrial law | |||
Food Legislations | |||
The Sexual Harassment of Women at Workplace | |||
Licenses and Permits |
Chapter Name | Recorded Lecture | Notes | Reference Books |
---|---|---|---|
Introduction to Hospitality Sales | Chapter1 | ||
Organization of Sales Department | Chapter2 | ||
Recruitment and training | Chapter3 | ||
Internal sales | Chapter4 | ||
Banquet and Meeting Room Sales | Chapter5 | ||
Hospitality Sales Process | |||
Selling practices | |||
Role of Technology in Hospitality Sales |
Second Year Sem - IV
Chapter Name | Recorded Lecture | Notes | Reference Books |
---|---|---|---|
Introduction to Quantity Food Production | |||
Volume forecasting | Chapter2 | ||
Yield Management | |||
Introduction to Equipment used in Quantity Food Production | |||
Menu planning | |||
Purchasing and Indenting for Quantity Kitchen | Chapter6-I Chapter6-II |
||
Indian regional cooking |
Chapter Name | Recorded Lecture | Notes | Reference Books |
---|---|---|---|
Introduction to Spirit | |||
Spirits | |||
Liqueurs | |||
Cocktails | |||
Banquets | |||
Buffets |
Chapter Name | Recorded Lecture | Notes | Reference Books |
---|---|---|---|
Safety and First aid | |||
Pest control | |||
Complaint Handling in Housekeeping department | |||
Interior designing | |||
Refurbishing & Redecoration | |||
Night auditing | |||
Sales Techniques for Front Office Department | |||
Avenues for Sales Promotion | |||
Room tarriff |
Chapter Name | Recorded Lecture | Notes | Reference Books |
---|---|---|---|
Events & MICE | |||
Planning an event | |||
Organising an event | |||
Legal compliance | |||
Planning venues | |||
Meeting Planners | |||
Dealing with vendors |
Chapter Name | Recorded Lecture | Notes | Reference Books |
---|---|---|---|
Introduction to International Organization for Standardization (ISO) | |||
Basic Requirements of ISO 22000 & FSSAI | |||
Management’s Role in Implementation of FSMS | |||
Planning and Developing for Safe Products | |||
Hazard Analysis | |||
Planning and Developing for Safe Products | |||
Improvement of the Food Safety Management system | |||
Chapter Name | Recorded Lecture | Notes | Reference Books |
---|---|---|---|
Introduction to Facility Planning | |||
Restaurant and Bar Facility Designing | |||
Kitchen Layout & Design | |||
Designing of Front Office Department | |||
Designing of Housekeeping department | |||
Ancillary areas |
Third Year Sem - VI
Chapter Name | Recorded Lecture | Notes | Reference Books |
---|---|---|---|
European / Continental cuisine | |||
Nouvelle cuisine | |||
Appetizers (Hot & Cold) | |||
Meat Cookery | |||
Fish Mongery | |||
Balanced Diet | |||
Convenience Foods | |||
Kitchen Layout & Design |
Chapter Name | Recorded Lecture | Notes | Reference Books |
---|---|---|---|
Gueridon | Chapter1 | ||
Function Catering | Chapter2 | ||
Transport Catering Operations | |||
F&B operations in Facility management – Scope in facility management | |||
Personal Management in F&B service | |||
An overall view of Food & Beverage control | Chapter5 | ||
Budgetary Control |
Chapter Name | Recorded Lecture | Notes | Reference Books |
---|---|---|---|
Revision of semester I-V | |||
Purchasing and Store | |||
Textiles | |||
Uniforms | |||
Bed and Bedding | |||
Flower Arrangements | |||
Green Housekeeping | |||
Budgets | |||
Horticulture |
Chapter Name | Recorded Lecture | Notes | Reference Books |
---|---|---|---|
Pioneers of The Hotel Industry | |||
Social Skills Required for Front Office | |||
Concierge | |||
Planning of a Lobby & Front Desk | |||
Designing of Brochures & Tariff cards | |||
Property Management Systems in Front office | |||
Legal Concerns in Front Office |
Chapter Name | Recorded Lecture | Notes | Reference Books |
---|---|---|---|
Overview of Networking Concepts | |||
Information Security Concepts | |||
Security Threats and Vulnerabilities | |||
Cryptography / Encryption | |||
Security Management Practices | |||
Security Laws and Standards | |||
Access Control and Intrusion Detection | |||
Server Management and Firewalls | |||
Security for VPN and Next Generation Technologies | |||
Security Architectures and Models | |||
System Security | |||
OS Security | |||
Wireless Networks and Security |
Chapter Name | Recorded Lecture | Notes | Reference Books |
---|---|---|---|
Introduction to HRM | |||
Human Resource Planning in Hospitality | |||
Human Resource Development | |||
Performance Management and Appraisal | |||
Performance and Job Evaluation | |||
Compensation Administration | |||
Incentive and Benefits | |||
Grievances & Discipline | |||
Labour – Management Relations |
Chapter Name | Recorded Lecture | Notes | Reference Books |
---|---|---|---|
Introduction to services | |||
Services Marketing Mix – 7 Ps | |||
Customer satisfaction | |||
Service Quality | |||
Managing Demand and Capacity |
Chapter Name | Recorded Lecture | Notes | Reference Books |
---|---|---|---|
Introduction to Event management | |||
Planning an Event | |||
Organizing the Event | |||
During the event | |||
Licenses required in Events | |||
Planning Venues | |||
Marketing the Event | |||
Dealing with Vendors |
Chapter Name | Recorded Lecture | Notes | Reference Books |
---|---|---|---|
Introduction to MIS | |||
Hotel Information System | |||
Computer Based Reservation System | |||
Rooms Management Applications | |||
Guest Accounting Module | |||
Property Management System Interfaces | |||
Point of Sale Systems (POS) | |||
Selecting and Implementing Computer Systems |
Chapter Name | Recorded Lecture | Notes | Reference Books |
---|---|---|---|
Introduction &Basic Concepts of NSS | |||
NSS Programmes and Activities | |||
Community Mobilization | |||
Volunteerism and Shramdan |
Final Year Sem - VII
Chapter Name | Recorded Lecture | Notes | Reference Books |
---|---|---|---|
International cuisine | |||
Larder/ Garde manger | |||
Charcutiere | |||
Cold preparations | |||
Desserts | |||
Chocolate making | |||
Food Additives |
Chapter Name | Recorded Lecture | Notes | Reference Books |
---|---|---|---|
Principles of Restaurant Planning with Operations | Chapter1 | ||
Principles of Bar Planning with Operations | Chapter2 | ||
Principles of Menu Merchandising | Chapter3 | ||
Principles and Practices of Food Controlling | Chapter4 | ||
Principles and Practices of Beverage Controlling | Chapter5 | ||
Revenue Control Systems in F&B service | Chapter6 | ||
Latest trends in Wine Service |
Chapter Name | Recorded Lecture | Notes | Reference Books |
---|---|---|---|
Interior Decoration | |||
Floor Coverings and Finishes | |||
Windows and window Treatments | |||
Soft Furnishings and Accessories | |||
Guestroom Furniture | |||
Wall Coverings | |||
Ergonomics |
Chapter Name | Recorded Lecture | Notes | Reference Books |
---|---|---|---|
Introduction to International Organization for Standardization (ISO) | Chapter1 | ||
ISO 22000 – Food Safety Management System (FSMS) | Chapter2 | ||
Basic Requirements of ISO 22000 | Chapter3 | ||
Management’s Role in Implementation of FSMS | Chapter4 | ||
Planning and Developing for Safe Products | Chapter5 | ||
Hazard Analysis | Chapter6 | ||
Developing the HACCP Plan | Chapter7 | ||
Control of Non-Conformity | Chapter8 | ||
Validation, Verification and Improvement of the Food Safety Management System | Chapter9 |
Chapter Name | Recorded Lecture | Notes | Reference Books |
---|---|---|---|
Quality | Chapter1
|
||
Core Concepts of TQM | Chapter2 | ||
Quality Gurus and their Vision | Chapter3 | ||
Core values of Japanese Management | Chapter4 | ||
Quality Certifications and Audits | Chapter5 | ||
Employee Satisfaction | Chapter6 | ||
Culture at work | Chapter7 | ||
Problem Solving Tools | Chapter8 | ||
Kaizen | Chapter9 | ||
Customer Satisfaction | Chapter10 | ||
Quality Costs | Chapter11 | ||
Communication and its importance in TQM | Chapter12 |
Chapter Name | Recorded Lecture | Notes | Reference Books |
---|---|---|---|
Introduction to the concept of Small Business Management | Chapter1 | ||
Evaluating New Business Opportunities | Chapter2 | ||
Legal Aspects for small business | Chapter3 | ||
Manage a small team | Chapter4 | ||
Market the small business | Chapter5 | ||
Small Business Finances | |||
Technology for Small business | |||
Sickness in Small Business Enterprise | |||
Preparing Business Plan |
Chapter Name | Recorded Lecture | Notes | Reference Books |
---|---|---|---|
Maintenance and Replacement Policy | |||
Refrigeration | |||
Air Conditioning | |||
Fuels | |||
Electricity | |||
Water Systems | |||
Energy and its Conservation | |||
Safety and Security in Hotel |
Final Year Sem - VIII
Chapter Name | Recorded Lecture | Notes | Reference Books |
---|---|---|---|
Revision | |||
Personnel Mgmt in kitchen | |||
Kitchen Adminstration | |||
Production Mgmt | |||
Budgetary Control | |||
Menu Engineering | |||
Product Research and Development |
Chapter Name | Recorded Lecture | Notes | Reference Books |
---|---|---|---|
New Concepts | |||
Hotels and Restaurant Classification and Ratings Audits | |||
Food Laws & Regulations | |||
Planning & Operating Food & Beverage Outlets | |||
Kitchen Stewarding | Chapter5 | ||
F&B Management in Fast Food, Hotels Restaurants, Industrial Catering | |||
MIS of Food and Beverage | Chapter7 | ||
Strategies Menu Merchandising | Chapter8 |
Chapter Name | Recorded Lecture | Notes | Reference Books |
---|---|---|---|
Facilities Planning | |||
Managing Housekeeping Personnel | |||
New Property Operations | |||
Changing Trends in House Keeping | |||
House keeping in organisations other than Hotels | |||
Use of Computer Technology in House Keeping | |||
Audits in House keeping Department | |||
Internal Environment |
Chapter Name | Recorded Lecture | Notes | Reference Books |
---|---|---|---|
Hotel image Building through Franchising | |||
New concept in Hotels | |||
Loyalty Program | |||
Front Desk as The Hub of the Hotel | |||
Security and Safety Systems | |||
Guest managment | |||
Latest trends at Front Desk Department |
Chapter Name | Recorded Lecture | Notes | Reference Books |
---|---|---|---|
Research Methodology |
Chapter Name | Recorded Lecture | Notes | Reference Books |
---|---|---|---|
Introduction to Managerial Economics | |||
Demand Analysis | |||
Supply Function | |||
Cost Analysis | |||
Production Analysis | |||
Market Structure |
Brush Up Your Basics
- + BHMCT
-
First Year Sem - I
Chapter Name Recorded Lecture Notes Reference Books - Introduction to art of cookery
- Food commodities- cereal and Pulses
Chapter1 Cooking techniques Food and Kitchen safety Kitchen organisation structure Fuels used in kitchen Kitchen equipments Food commodities Chapter Name Recorded Lecture Notes Reference Books Introduction to F&B service Equipment- types and usage F&B service personnel Types of service Billing methods and control methods Chapter Name Recorded Lecture Notes Reference Books Introduction to the Housekeeping department Chapter1 Organizational framework of Housekeeping department Cleaning Organisation- Cleaning equipments and cleaning agents Chapter3(PartI)
Chapter3(PartII)Guest rooms Introduction to Tourism, hospitality and hotel industry Classification of hotels Organizational framework of Front office department Front office operations Chapter Name Recorded Lecture Notes Reference Books Introduction Management thought: A journey since inception Planning Organizing Leadership Motivation Communication Coordination Controlling Chapter Name Recorded Lecture Notes Reference Books General French Bonjour La nourriture Le Service First Year Sem - IIChapter Name Recorded Lecture Notes Reference Books Types of meals Menu knowledge Tobacco Non alcoholic beverages Special foods Room service / In room dining service Types of meals Chapter Name Recorded Lecture Notes Reference Books Coordination of housekeeping with other departments Daily routine of the Housekeeping department Cleaning routine of Guest rooms Cleaning routine of Public area Control desk Introduction to Guest cycle Reservation Pre-arrival procedures Guest arrival Guest stay Chapter10 Chapter Name Recorded Lecture Notes Reference Books Revision des verbs La nourriture et les boissons Termes culinaires Chapter Name Recorded Lecture Notes Reference Books Listening skills Oral Communication Skills Reading Writing Trending Hospitality Communication Chapter Name Recorded Lecture Notes Reference Books Introduction to Accounting Double Entry System of Book – keeping Journal and Ledger Special Functions Book Cash book Trial Balance Final accounts of Small Hotels and Restaurants Chapter Name Recorded Lecture Notes Reference Books Introduction to supply chain management Logistics Supply chain management Distribution management Recent issues in SCM Second Year Sem - IIIChapter Name Recorded Lecture Notes Reference Books Introduction to Bakery & Confectionery Chapter1 Characteristics & Functions of Ingredients used in Making of Bread, Cake and Flour Pastry Chapter2 Yeast Dough’s (Fermented Goods) Chapter3 Cake Making Chapter4 Flour Pastries Chapter5 Cookies Chapter6(2) Icing Chapter Name Recorded Lecture Notes Reference Books Business law Industrial law Food Legislations The Sexual Harassment of Women at Workplace Licenses and Permits Chapter Name Recorded Lecture Notes Reference Books Introduction to Hospitality Sales Chapter1 Organization of Sales Department Chapter2 Recruitment and training Chapter3 Internal sales Chapter4 Banquet and Meeting Room Sales Chapter5 Hospitality Sales Process Selling practices Role of Technology in Hospitality Sales Second Year Sem - IVChapter Name Recorded Lecture Notes Reference Books Introduction to Quantity Food Production Volume forecasting Chapter2 Yield Management Introduction to Equipment used in Quantity Food Production Menu planning Purchasing and Indenting for Quantity Kitchen Chapter6-I
Chapter6-IIIndian regional cooking Chapter Name Recorded Lecture Notes Reference Books Introduction to Spirit Spirits Liqueurs Cocktails Banquets Buffets Chapter Name Recorded Lecture Notes Reference Books Safety and First aid Pest control Complaint Handling in Housekeeping department Interior designing Refurbishing & Redecoration Night auditing Sales Techniques for Front Office Department Avenues for Sales Promotion Room tarriff Chapter Name Recorded Lecture Notes Reference Books Events & MICE Planning an event Organising an event Legal compliance Planning venues Meeting Planners Dealing with vendors Chapter Name Recorded Lecture Notes Reference Books Introduction to International Organization for Standardization (ISO) Basic Requirements of ISO 22000 & FSSAI Management’s Role in Implementation of FSMS Planning and Developing for Safe Products Hazard Analysis Planning and Developing for Safe Products Improvement of the Food Safety Management system Chapter Name Recorded Lecture Notes Reference Books Introduction to Facility Planning Restaurant and Bar Facility Designing Kitchen Layout & Design Designing of Front Office Department Designing of Housekeeping department Ancillary areas Third Year Sem - VIChapter Name Recorded Lecture Notes Reference Books European / Continental cuisine Nouvelle cuisine Appetizers (Hot & Cold) Meat Cookery Fish Mongery Balanced Diet Convenience Foods Kitchen Layout & Design Chapter Name Recorded Lecture Notes Reference Books Gueridon Chapter1 Function Catering Chapter2 Transport Catering Operations F&B operations in Facility management – Scope in facility management Personal Management in F&B service An overall view of Food & Beverage control Chapter5 Budgetary Control Chapter Name Recorded Lecture Notes Reference Books Revision of semester I-V Purchasing and Store Textiles Uniforms Bed and Bedding Flower Arrangements Green Housekeeping Budgets Horticulture Chapter Name Recorded Lecture Notes Reference Books Pioneers of The Hotel Industry Social Skills Required for Front Office Concierge Planning of a Lobby & Front Desk Designing of Brochures & Tariff cards Property Management Systems in Front office Legal Concerns in Front Office Chapter Name Recorded Lecture Notes Reference Books Overview of Networking Concepts Information Security Concepts Security Threats and Vulnerabilities Cryptography / Encryption Security Management Practices Security Laws and Standards Access Control and Intrusion Detection Server Management and Firewalls Security for VPN and Next Generation Technologies Security Architectures and Models System Security OS Security Wireless Networks and Security Chapter Name Recorded Lecture Notes Reference Books Introduction to HRM Human Resource Planning in Hospitality Human Resource Development Performance Management and Appraisal Performance and Job Evaluation Compensation Administration Incentive and Benefits Grievances & Discipline Labour – Management Relations Chapter Name Recorded Lecture Notes Reference Books Introduction to services Services Marketing Mix – 7 Ps Customer satisfaction Service Quality Managing Demand and Capacity Chapter Name Recorded Lecture Notes Reference Books Introduction to Event management Planning an Event Organizing the Event During the event Licenses required in Events Planning Venues Marketing the Event Dealing with Vendors Chapter Name Recorded Lecture Notes Reference Books Introduction to MIS Hotel Information System Computer Based Reservation System Rooms Management Applications Guest Accounting Module Property Management System Interfaces Point of Sale Systems (POS) Selecting and Implementing Computer Systems Chapter Name Recorded Lecture Notes Reference Books Introduction &Basic Concepts of NSS NSS Programmes and Activities Community Mobilization Volunteerism and Shramdan Final Year Sem - VIIChapter Name Recorded Lecture Notes Reference Books International cuisine Larder/ Garde manger Charcutiere Cold preparations Desserts Chocolate making Food Additives Chapter Name Recorded Lecture Notes Reference Books Principles of Restaurant Planning with Operations Chapter1 Principles of Bar Planning with Operations Chapter2 Principles of Menu Merchandising Chapter3 Principles and Practices of Food Controlling Chapter4 Principles and Practices of Beverage Controlling Chapter5 Revenue Control Systems in F&B service Chapter6 Latest trends in Wine Service Chapter Name Recorded Lecture Notes Reference Books Interior Decoration Floor Coverings and Finishes Windows and window Treatments Soft Furnishings and Accessories Guestroom Furniture Wall Coverings Ergonomics Chapter Name Recorded Lecture Notes Reference Books Introduction to International Organization for Standardization (ISO) Chapter1 ISO 22000 – Food Safety Management System (FSMS) Chapter2 Basic Requirements of ISO 22000 Chapter3 Management’s Role in Implementation of FSMS Chapter4 Planning and Developing for Safe Products Chapter5 Hazard Analysis Chapter6 Developing the HACCP Plan Chapter7 Control of Non-Conformity Chapter8 Validation, Verification and Improvement of the Food Safety Management System Chapter9 Chapter Name Recorded Lecture Notes Reference Books Quality Chapter1 Core Concepts of TQM Chapter2 Quality Gurus and their Vision Chapter3 Core values of Japanese Management Chapter4 Quality Certifications and Audits Chapter5 Employee Satisfaction Chapter6 Culture at work Chapter7 Problem Solving Tools Chapter8 Kaizen Chapter9 Customer Satisfaction Chapter10 Quality Costs Chapter11 Communication and its importance in TQM Chapter12 Chapter Name Recorded Lecture Notes Reference Books Introduction to the concept of Small Business Management Chapter1 Evaluating New Business Opportunities Chapter2 Legal Aspects for small business Chapter3 Manage a small team Chapter4 Market the small business Chapter5 Small Business Finances Technology for Small business Sickness in Small Business Enterprise Preparing Business Plan Chapter Name Recorded Lecture Notes Reference Books Maintenance and Replacement Policy Refrigeration Air Conditioning Fuels Electricity Water Systems Energy and its Conservation Safety and Security in Hotel Final Year Sem - VIIIChapter Name Recorded Lecture Notes Reference Books Revision Personnel Mgmt in kitchen Kitchen Adminstration Production Mgmt Budgetary Control Menu Engineering Product Research and Development Chapter Name Recorded Lecture Notes Reference Books New Concepts Hotels and Restaurant Classification and Ratings Audits Food Laws & Regulations Planning & Operating Food & Beverage Outlets Kitchen Stewarding Chapter5 F&B Management in Fast Food, Hotels Restaurants, Industrial Catering MIS of Food and Beverage Chapter7 Strategies Menu Merchandising Chapter8 Chapter Name Recorded Lecture Notes Reference Books Facilities Planning Managing Housekeeping Personnel New Property Operations Changing Trends in House Keeping House keeping in organisations other than Hotels Use of Computer Technology in House Keeping Audits in House keeping Department Internal Environment Chapter Name Recorded Lecture Notes Reference Books Hotel image Building through Franchising New concept in Hotels Loyalty Program Front Desk as The Hub of the Hotel Security and Safety Systems Guest managment Latest trends at Front Desk Department Chapter Name Recorded Lecture Notes Reference Books Research Methodology Chapter Name Recorded Lecture Notes Reference Books Introduction to Managerial Economics Demand Analysis Supply Function Cost Analysis Production Analysis Market Structure Brush Up Your Basics
First Year Sem - I
Chapter Name | Recorded Lecture | Notes | Reference Books |
---|---|---|---|
Introduction to cookery | Chapter1 | ||
Safety practices &procedures | |||
Methods of Cooking | |||
Equipment and fuel used in kitchen | |||
Kitchen organization structure | |||
Introduction to food commodities | |||
Convenience foods | |||
Basic Indian gravies &masalas |
Chapter Name | Recorded Lecture | Notes | Reference Books |
---|---|---|---|
Introduction to Hospitality Industry | |||
Front Office Department | |||
Room Types &Tariffs | |||
Role of Front Office | Chapter4 | ||
Reservations |
Chapter Name | Recorded Lecture | Notes | Reference Books |
---|---|---|---|
Introduction to Generic Skill | |||
Self-Management and Development | |||
Team Management | |||
Task Management | |||
Problem Solving |
First Year Sem II
Chapter Name | Recorded Lecture | Notes | Reference Books |
---|---|---|---|
Stock | |||
Soup | |||
Sauces | |||
Egg Cookery | |||
Vegetable and fruit cookery | |||
Salads and salad dressings | |||
Sandwiches | |||
Appetizers | |||
Introduction to Bakery & Confectionery |
Chapter Name | Recorded Lecture | Notes | Reference Books |
---|---|---|---|
Control Methods | |||
Menu knowledge | |||
Beverages | |||
Beers | |||
Tobacco |
Chapter Name | Recorded Lecture | Notes | Reference Books |
---|---|---|---|
Cleaning Routine of Housekeeping Department | |||
Cleaning routine of Guest Rooms | |||
Cleaning Routine of public areas | |||
Key Control | |||
Control Desk | |||
Housekeeping Supervision | |||
Lost and Found Procedure |
Chapter Name | Recorded Lecture | Notes | Reference Books |
---|---|---|---|
Pre-Arrival Procedures | Chapter1 | ||
Guest Arrival | |||
Guest Stay | |||
Guest Departure | |||
Methods of Payment |
Chapter Name | Recorded Lecture | Notes | Reference Books |
---|---|---|---|
General French | |||
Grammer | |||
Food & Beverage Service | |||
Food Production |
Second Year Sem - III
Chapter Name | Recorded Lecture | Notes | Reference Books |
---|---|---|---|
Basic Fundamentals of Wine | |||
Wines of the World | |||
Aperitifs | |||
Liqueurs | |||
Spirits | |||
Cocktails |
Chapter Name | Recorded Lecture | Notes | Reference Books |
---|---|---|---|
Section I | |||
Contract Cleaning | Chapter1 | ||
Pest Control | Chapter2 | ||
Safety & Security Processes | Chapter3 | ||
Environment practices in Housekeeping | |||
Linen & Uniform room | Chapter5 | ||
Laundry Operations | |||
Flower Arrangement | |||
Section II | |||
Front Office Accounting | Chapter1 | ||
Calculation of various Statistical data using formulae | |||
Reports | |||
Guest Relations | Chapter4 | ||
Situation Handling | Chapter5 |
Chapter Name | Recorded Lecture | Notes | Reference Books |
---|---|---|---|
Basic Fundamentals of Wine | |||
Wines of the World | |||
Aperitifs | |||
Liqueurs | |||
Spirits | |||
Cocktails |
Chapter Name | Recorded Lecture | Notes | Reference Books |
---|---|---|---|
Section I | |||
Contract Cleaning | Chapter1 | ||
Pest Control | Chapter2 | ||
Safety & Security Processes | Chapter3 | ||
Environment practices in Housekeeping | |||
Linen & Uniform room | Chapter5 | ||
Laundry Operations | |||
Flower Arrangement | |||
Section II | |||
Front Office Accounting | Chapter1 | ||
Calculation of various Statistical data using formulae | |||
Reports | |||
Guest Relations | Chapter4 | ||
Situation Handling | Chapter5 |
Chapter Name | Recorded Lecture | Notes | Reference Books |
---|---|---|---|
Basic Fundamentals of Wine | |||
Wines of the World | |||
Aperitifs | |||
Liqueurs | |||
Spirits | |||
Cocktails |
Chapter Name | Recorded Lecture | Notes | Reference Books |
---|---|---|---|
Section I | |||
Contract Cleaning | Chapter1 | ||
Pest Control | Chapter2 | ||
Safety & Security Processes | Chapter3 | ||
Environment practices in Housekeeping | |||
Linen & Uniform room | Chapter5 | ||
Laundry Operations | |||
Flower Arrangement | |||
Section II | |||
Front Office Accounting | Chapter1 | ||
Calculation of various Statistical data using formulae | |||
Reports | |||
Guest Relations | Chapter4 | ||
Situation Handling | Chapter5 |
Chapter Name | Recorded Lecture | Notes | Reference Books |
---|---|---|---|
Basic Fundamentals of Wine | |||
Wines of the World | |||
Aperitifs | |||
Liqueurs | |||
Spirits | |||
Cocktails |
Chapter Name | Recorded Lecture | Notes | Reference Books |
---|---|---|---|
Section I | |||
Contract Cleaning | Chapter1 | ||
Pest Control | Chapter2 | ||
Safety & Security Processes | Chapter3 | ||
Environment practices in Housekeeping | |||
Linen & Uniform room | Chapter5 | ||
Laundry Operations | |||
Flower Arrangement | |||
Section II | |||
Front Office Accounting | Chapter1 | ||
Calculation of various Statistical data using formulae | |||
Reports | |||
Guest Relations | Chapter4 | ||
Situation Handling | Chapter5 |
Chapter Name | Recorded Lecture | Notes | Reference Books |
---|---|---|---|
Multidisciplinary nature of Environmental Studies | Chapter1 | ||
Natural Resource | |||
Third Year Sem V
Chapter Name | Recorded Lecture | Notes | Reference Books |
---|---|---|---|
Bar & Beverage Management | |||
Event Management | |||
Banquets | |||
Gueridon Service | |||
Food & Beverage Cost Controls | |||
Sanitation and Health Issues |
Chapter Name | Recorded Lecture | Notes | Reference Books |
---|---|---|---|
Interior Decoration | |||
Refurbishing & Redecoration | |||
Gardening & Horticultural | |||
Budget & Budgetary Control | Chapter4 | ||
Purchasing System | |||
Night Audit | |||
Hospitality skills required for Front office | |||
Conceirge | |||
Forecasting Room Availability |
Chapter Name | Recorded Lecture | Notes | Reference Books |
---|---|---|---|
Room sales accounting | |||
Control in hotel and catering industries | |||
Introduction to basic cost concepts | |||
Elements of cost and cost sheet | |||
Methods of costing | |||
Concepts related to financial management |
Chapter Name | Recorded Lecture | Notes | Reference Books |
---|---|---|---|
Introduction to Marketing | Chapter1(PartI) Chapter1(PartII) |
||
Analysis of Current business environment | Chapter2 | ||
Consumer Behaviour | Chapter3 | ||
Market Segmentation | Chapter4 | ||
Product | Chapter5 | ||
Pricing | |||
Distribution | |||
Promotion |
Chapter Name | Recorded Lecture | Notes | Reference Books |
---|---|---|---|
Business Law | |||
Industrial Law | |||
Food Legislations | |||
The Sexual Harassment of Women at Workplace | |||
Licenses and Permits |
Third Year Sem - VI
Chapter Name | Recorded Lecture | Notes | Reference Books |
---|---|---|---|
International Cuisine | |||
Desserts | |||
Charcutiere | |||
Kitchen Layout & Design | |||
Kitchen Administration | Chapter5 | ||
Menu Engineering | |||
Product Research & Development |
Chapter Name | Recorded Lecture | Notes | Reference Books |
---|---|---|---|
Restaurant planning & Operations | |||
Personnel Management in F& B Service | |||
Lighting | |||
Budgeting | |||
F & B Management in other types of outlets -Fast Food, Industrial Catering, | |||
Transport Industry | |||
Windows & window treatment | |||
Soft furnishing & Accessories | |||
Floor, Floor finishes & Wall Coverings | |||
Planning of a Guest Room | |||
Environmental Practices in Housekeeping | |||
MICE | |||
Front Office Staffing | |||
Use of computer technology in Rooms Division | |||
Yield Management |
Chapter Name | Recorded Lecture | Notes | Reference Books |
---|---|---|---|
Colour | |||
Lighting | |||
Windows & window treatment | |||
Soft furnishing & Accessories | |||
Floor, Floor finishes & Wall Coverings | |||
Planning of a Guest Room | |||
Environmental Practices in Housekeeping | |||
MICE | |||
Front Office Staffing | |||
Use of computer technology in Rooms Division | |||
Yield Management |
Chapter Name | Recorded Lecture | Notes | Reference Books |
---|---|---|---|
Introduction to TQM | |||
Theory by Quality Guru to TQM | |||
Introduction to Quality Standards | |||
Problem solving Tools & techniques | |||
Role of People in TQM | |||
Customer Satisfaction and Quality | |||
Chapter Name | Recorded Lecture | Notes | Reference Books |
---|---|---|---|
Introduction to entrepreneurship | |||
The entrepreneurial process | |||
Women entrepreneurs | |||
Identifying the opportunity | |||
Market survey & resource mobilization | |||
Finance & accounting | |||
Corporate social responsibility | |||
Study of entrepreneurs biographies |
Brush Up Your Basics
- + BSc HS
-
First Year Sem - I
Chapter Name Recorded Lecture Notes Reference Books Introduction to cookery Chapter1 Safety practices &procedures Methods of Cooking Equipment and fuel used in kitchen Kitchen organization structure Introduction to food commodities Convenience foods Basic Indian gravies &masalas Chapter Name Recorded Lecture Notes Reference Books Introduction to Hospitality Industry Front Office Department Room Types &Tariffs Role of Front Office Chapter4 Reservations Chapter Name Recorded Lecture Notes Reference Books Introduction to Generic Skill Self-Management and Development Team Management Task Management Problem Solving First Year Sem IIChapter Name Recorded Lecture Notes Reference Books Stock Soup Sauces Egg Cookery Vegetable and fruit cookery Salads and salad dressings Sandwiches Appetizers Introduction to Bakery & Confectionery Chapter Name Recorded Lecture Notes Reference Books Control Methods Menu knowledge Beverages Beers Tobacco Chapter Name Recorded Lecture Notes Reference Books Cleaning Routine of Housekeeping Department Cleaning routine of Guest Rooms Cleaning Routine of public areas Key Control Control Desk Housekeeping Supervision Lost and Found Procedure Chapter Name Recorded Lecture Notes Reference Books Pre-Arrival Procedures Chapter1 Guest Arrival Guest Stay Guest Departure Methods of Payment Chapter Name Recorded Lecture Notes Reference Books General French Grammer Food & Beverage Service Food Production Second Year Sem - IIIChapter Name Recorded Lecture Notes Reference Books Basic Fundamentals of Wine Wines of the World Aperitifs Liqueurs Spirits Cocktails Chapter Name Recorded Lecture Notes Reference Books Section I Contract Cleaning Chapter1 Pest Control Chapter2 Safety & Security Processes Chapter3 Environment practices in Housekeeping Linen & Uniform room Chapter5 Laundry Operations Flower Arrangement Section II Front Office Accounting Chapter1 Calculation of various Statistical data using formulae Reports Guest Relations Chapter4 Situation Handling Chapter5 Chapter Name Recorded Lecture Notes Reference Books Basic Fundamentals of Wine Wines of the World Aperitifs Liqueurs Spirits Cocktails Chapter Name Recorded Lecture Notes Reference Books Section I Contract Cleaning Chapter1 Pest Control Chapter2 Safety & Security Processes Chapter3 Environment practices in Housekeeping Linen & Uniform room Chapter5 Laundry Operations Flower Arrangement Section II Front Office Accounting Chapter1 Calculation of various Statistical data using formulae Reports Guest Relations Chapter4 Situation Handling Chapter5 Chapter Name Recorded Lecture Notes Reference Books Basic Fundamentals of Wine Wines of the World Aperitifs Liqueurs Spirits Cocktails Chapter Name Recorded Lecture Notes Reference Books Section I Contract Cleaning Chapter1 Pest Control Chapter2 Safety & Security Processes Chapter3 Environment practices in Housekeeping Linen & Uniform room Chapter5 Laundry Operations Flower Arrangement Section II Front Office Accounting Chapter1 Calculation of various Statistical data using formulae Reports Guest Relations Chapter4 Situation Handling Chapter5 Chapter Name Recorded Lecture Notes Reference Books Basic Fundamentals of Wine Wines of the World Aperitifs Liqueurs Spirits Cocktails Chapter Name Recorded Lecture Notes Reference Books Section I Contract Cleaning Chapter1 Pest Control Chapter2 Safety & Security Processes Chapter3 Environment practices in Housekeeping Linen & Uniform room Chapter5 Laundry Operations Flower Arrangement Section II Front Office Accounting Chapter1 Calculation of various Statistical data using formulae Reports Guest Relations Chapter4 Situation Handling Chapter5 Chapter Name Recorded Lecture Notes Reference Books Multidisciplinary nature of Environmental Studies Chapter1 Natural Resource Third Year Sem VChapter Name Recorded Lecture Notes Reference Books Bar & Beverage Management Event Management Banquets Gueridon Service Food & Beverage Cost Controls Sanitation and Health Issues Chapter Name Recorded Lecture Notes Reference Books Interior Decoration Refurbishing & Redecoration Gardening & Horticultural Budget & Budgetary Control Chapter4 Purchasing System Night Audit Hospitality skills required for Front office Conceirge Forecasting Room Availability Chapter Name Recorded Lecture Notes Reference Books Room sales accounting Control in hotel and catering industries Introduction to basic cost concepts Elements of cost and cost sheet Methods of costing Concepts related to financial management Chapter Name Recorded Lecture Notes Reference Books Introduction to Marketing Chapter1(PartI)
Chapter1(PartII)Analysis of Current business environment Chapter2 Consumer Behaviour Chapter3 Market Segmentation Chapter4 Product Chapter5 Pricing Distribution Promotion Chapter Name Recorded Lecture Notes Reference Books Business Law Industrial Law Food Legislations The Sexual Harassment of Women at Workplace Licenses and Permits Third Year Sem - VIChapter Name Recorded Lecture Notes Reference Books International Cuisine Desserts Charcutiere Kitchen Layout & Design Kitchen Administration Chapter5 Menu Engineering Product Research & Development Chapter Name Recorded Lecture Notes Reference Books Restaurant planning & Operations Personnel Management in F& B Service Lighting Budgeting F & B Management in other types of outlets -Fast Food, Industrial Catering, Transport Industry Windows & window treatment Soft furnishing & Accessories Floor, Floor finishes & Wall Coverings Planning of a Guest Room Environmental Practices in Housekeeping MICE Front Office Staffing Use of computer technology in Rooms Division Yield Management Chapter Name Recorded Lecture Notes Reference Books Colour Lighting Windows & window treatment Soft furnishing & Accessories Floor, Floor finishes & Wall Coverings Planning of a Guest Room Environmental Practices in Housekeeping MICE Front Office Staffing Use of computer technology in Rooms Division Yield Management Chapter Name Recorded Lecture Notes Reference Books Introduction to TQM Theory by Quality Guru to TQM Introduction to Quality Standards Problem solving Tools & techniques Role of People in TQM Customer Satisfaction and Quality Chapter Name Recorded Lecture Notes Reference Books Introduction to entrepreneurship The entrepreneurial process Women entrepreneurs Identifying the opportunity Market survey & resource mobilization Finance & accounting Corporate social responsibility Study of entrepreneurs biographies Brush Up Your Basics